Fabrication of Stable Dual‐Layer Polymer‐Based Nanofibers with Applications for Food Preservation

Abstract

AbstractThe aim of the study was to produce dual nanofibers (NFs) with antibacterial and antioxidant properties, and to determine the potential use of dual NFs in food preservation. For this purpose, Polycaprolactone (PCL) polymers and Hydroxypropyl Beta Cyclodextrin (HPβ‐CD) polymer were used to produce nanofibers. Nisin, which is in the GRAS class, was used for the antibacterial properties of NFs and black seed cumin oil (BCSO) was used for antibacterial and antioxidant effects. PCL_BCSO‐NFs has an antimicrobial effect on both Gram‐positive and Gram‐negative bacteria. Furthermore, PCL_BCSO‐NFs showed antibacterial activity of 50 % and above after long periods of storage at the room temperature. Nisin loaded HPβ‐CD‐NF and dual layer nanofiber exhibited antibacterial activity of 3.5±0.3 cm and 3.1±0.3 cm zone diameter against S. aureus and E. coli respectively. Furthermore, PCL/BCSO‐HPβ_CD/Nisin‐NFs showed a high antimicrobial effect until day 60. Antioxidant activity of PCL_BCSO‐NFs was 63.2 % while 52.9 % was observed by dual layer NFs. In addition, the antioxidant activity of PCL/BCSO‐HPβ_CD/Nisin‐NFs ranged from 52 to 70 % for 1d and 7 days storage period. Therefore, nanofiber based mats containing BCSO and nisin as a food packaging material can potentially provide protection to extend the shelf life of food products.